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Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts

roasted duck ( bebek bakar )

Ingredients to make roasted duck:
1 whole duck cut into pieces
3 sheets of orange leaves
3 stalks lemongrass crushed
1/2 tablespoon brown sugar
800 ml of water
1 1/2 teaspoon salt
2 tablespoons soy sauce
2 bay leaves

Subtle seasoning (for spreadable roasted duck):
1 tablespoon coriander
6 cloves of garlic
4 cm ginger
3 cm turmeric
5 pieces of roasted hazelnut
Chili sauce, cucumber, basil and white rice as a complement or according to taste.

How to Make roasted duck:
Put it in the frying pan: duck, lemongrass, spices, lime leaves, bay leaves, salt and sugar. Jerang stir over the fire until it changes color.
Add water little by little, stirring until sauce thickens. Lift duck and at o'clock.
Cook again duck with soy sauce stir until blended.
Grilled duck with oiled seasoning until fragrant. Serve with rice and chili peppers.

green chilli chicken ( ayam cabai hijau )

1 chicken, cut into 4 parts
2 stalk lemongrass, crushed
4 lbr lime leaves

Subtle spice
3 cm turmeric
2 cloves of garlic
½ tsp pepper
1 tbsp lemon juice

ingredient Chilli sauce
4 pcs red onion
2 cloves of garlic
8 pcs green chili, stew half-baked
5 cm ginger
1 tsp salt


How to Make
Cook the chicken, lemon grass, lime leaves and spices, stirring until the spices to infuse and cooked, add water if necessary.
Fried chicken in oil over medium heat until browned.
Puree the sauce ingredients, then add the chicken fried chicken penyet or pressed until slightly flattened.
Serve with appendages.

sweet sour tofu ball ( bola tahu asam manis )

200 gr tofu mashed
100 grams of minced chicken
3 tbsp sago
1 leek, finely chopped
1 egg
Salt, pepper to taste
Cooking oil to taste

Sweet and sour sauce:
2 tablespoons butter
Bh ½ onion, finely chopped
2 cloves garlic, finely chopped
6 tbsp tomato sauce
2 tablespoons chili sauce
50 ml of water
Salt, sugar, pepper powder to taste
100 gr peas

How to Make Ball-Ball Recipes Sweet Sour Tofu:
Mixed know, minced chicken, corn, green onion, egg, salt, pepper powder.
Take one teaspoon of dough, round it off. Fried balls out until cooked. Remove and drain.
Sweet and sour sauce:
heat the butter. Saute onion, garlic until fragrant.
Enter the tomato sauce, chili sauce, water, salt, sugar, pepper. Cook until done.
Enter the peas, stir well. Lift.
Put the Sweet & Sour Tofu Ball Ball in a serving dish, pour the sweet and sour sauce.


sudanese salad ( karedok )

50 gr/2 oz long bean, cut into 0.5 cm length
2 white cabbage leaves, finely shredded
100 gr/3.5 oz beansprouts, brown ends discarded
3 small green round aubergines / eggplants, quartered, finely sliced
100 gr/3.5 oz cucumber, quartered, finely sliced
A handfull of indonesian basil leaves / kemangi
50 ml/2 fl.oz vegetable oil

100 gr/3.5 oz roasted peanut, blended
3 small red chillies / birds chillies,
1 large red chilli, chopped
2 cm kencur (lesser Galangale) or 1/4 tsp kencur powder
1/2 cm  hard shrimp paste / terasi
1 tbsp thick tamarind water (1 tsp tamarind pulp soak in 1 tbsp water)
1 tsp brown / palm sugar
1/2 tsp salt
50 ml/2 fl.oz hot water


Peanut Dressing: Grind the chillies, kencur and dried shrimp paste in a mortar or grinding stone untill fine.
Add the tamarind water, brown sugar, roasted peanut and grind all together untill smooth.
( Other alternative: Put the mentioned above ingredients in a blender and blend untill smooth).
Transfer in a bowl, add the hot water a little bit at a time, stir and mix them well with a spoon.
Ensure you have a smooth thick sauce at the end. Add sugar and salt to taste.
For vegetables: Wash and cut as required, mix them well.
Put the mixed vegetables in a serving dish. Pour the peanut dressing over them. Mix them well.
Garnish with basil leaves and serve with rice and kerupuk ( shrimp crackers) if you preferred.

Beriani Rice ( Nasi Beriani )

The name of this dish comes from the Parsi language bererti fried or grilled. In ancient times, rice fried in cumin oil in the water before boiling with spices so half-baked.

- 3 tablespoons cooking oil
- 1 whole onion, sliced ​​round
- 5 white cloves, thinly sliced
- 3 cm cinnamon
- 6 eggs kapuaga
- 15 grains of cloves
- 2 pieces of flower deaf / mace
- 350 grams of beef brisket sanding, cut into small pieces
- 1 tsp fennel powder
- ½ tsp cumin powder
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- ½ tsp turmeric powder
- 2 liters of water 175 ml plain yogurt (plain)
- 400 grams of rice length
- 2 tablespoons margarine
- 3 tbsp raisins
- 4 tbsp fried shallots

How to Make
- Heat the cooking oil, saute onion and garlic until fragrant and wilted.
- Add the cinnamon, cardamom, cloves, floral deaf / mace.
- Continue sauteing until fragrant spice really.
- Put the piece of meat. Add fennel, cumin, nutmeg, pepper, and turmeric powder.
- Pour water and cook until the meat is cooked.
- Pour the yogurt, and mix well. Enter rice stir briefly,
- Cook until half cooked and dry water. Lift, then steamed until cooked rice.
- Give margarine and raisins, stir well, remove from heat. Sprinkle fried shallots.



well this time we try to share with you also deh Indonesian cuisine is derived from the Betawi. Of course you can try to make the gado gado with ordinary dish or gado gado Betawi with some extra special flavor complement to the gado-gado Betawi could be more delicious and tasty

Ingredients Making Gado Gado:
Prepare beans that have been boiled about 150 grams, cut according to your taste
Prepare the tempeh sliced ​​150 gram boxes and fry until cooked
Prepare curly lettuce 150 grams sliced ​​into three or four parts
Prepare as much as 3 eggs chicken eggs and boil until cooked, once cooked eggs cut into two parts.
Prepare red tomatoes, just one fruit and cut into 4-6 pieces.
Prepare 150 grams of cabbage and boil, then make sure you throw out bones cabbage (the hard part).
150 grams of raw tofu, fried and sliced ​​into two parts.

Additional Ingredients:
Sprouts 150 grams
sufficient water
cooking oil
Cucumbers are a fruit, cut into pieces. Do not use bitter cucumber.

Seasoning ingredients to make peanut sauce:
First red pepper puree enough only three
Puree along with five cloves of garlic
Add the peanuts 250 grams
Water three tablespoons tamarind
Two tablespoons of vegetable oil
Add kaffir lime leaves five
Give one teaspoon salt
Combine the coconut milk 500ml
Finally add the brown sugar 50 grams

How to Make Gado Gado:
Before processing a hodgepodge, created first seasoning gado-gadi. The trick is roasted peanuts and then throw away the skin and mashed
Sauté red pepper, lime leaves, and garlic until fragrant.
Add coconut milk and peanuts that have been roasted earlier then stir until evenly and boils.
Add tamarind water, salt, and brown sugar. Cook briefly and set aside.
Fried tempeh and tofu, sprouts and brewed with hot water.
Now you can prepare the ingredients that have been boiled or fried in Chapter Ingredients Making Gado Gado above into one on a plate, a neat layout.
Then add up gado gado peanut sauce.
  Gado Gado was prepared in the present

Chicken Tuturuga ( AYAM TUTURUGA )

Here it is typical cuisine from Manado, North Sulawesi. Seasoned chicken tuturuga. .
blend of sour, spicy, savory and delicious. with the addition of pandan leaves and basil that are characteristic of several dishes Manado, makes this dish smelled delicious and tempting. No wonder this dish is very popular not only in the region of origin but also in the whole archipelago. Curious to try??! Cooking simple but delicious taste.

1 small chicken ( weighing about 600 gr/20 oz ), cut & washed.
350 ml/12.fl.oz thick coconutmilk
4 kaffir lime leaves
25 small red / green chillies
1 stem lemon grass, outer leaves discarded, bruished
1 lime or lemon , halve, use the juice
1 pcs pandan leaf
5 pcs sweet Basil or normal Basil leaves
1 tsp Salt ( or to taste)
vegetable Oil

Spice for the paste:
8 red onion, chopped
3 cloves garlic, chopped
4 large red chillies, de-seeded, chopped
5 candlenuts, roughly chopped or crashed
2 cm or 1 tbsp fresh ginger
2 cm ground turmeric or 2 tsp turmeric powder

basting the chicken with lime juice and salt. Set aside for 10 minutes. Put aside.

Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit oil to help the blending process).

Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
Stir fry the paste until fragrant & it's colour turns to orange ).

Add the small chillies, lemon grass, kaffir-lime leaf, Pandan leaf & Basil leaves.

Add the chicken and stir to mix. Cook until the chicken becomes harder.

Pour in the coconut milk, add the half of lime juice & salt. Stir occationally.

Adjust the heat into medium and simmer until the coconut milk get boiled & chicken well cooked.

Serve hot with rice.


sweet and sour chicken shrimp ( Ayam Udang Asam Manis )

I admit shrimp is my favorite food for the shrimp protein and nutrition are very many that make up the human brain intelligence, shrimp is favored by a lot of Japanese people but people in Japan consume shrimp will cook it but they do not eat them because they directly shrimp in the body there are many proteins and vitamins if we eat raw or uncooked shrimp, this time I will share the recipe for the shrimp and chicken processing to produce delicious cuisine and tasty, let's get straight to the refrigerator to prepare the materials needed for make Chicken Sweet & Sour Shrimp.

1 chicken breast, mashed
150 grams of shrimp, puree
50 grams of corn starch
1 egg
1 tsp salt and 1/2 tsp pepper
2 tsp all-purpose seasoning chicken flavor
3 cloves garlic, finely chopped, sautéed
1 pineapple, cut according to taste
100 grams of peas
Cooking oil to taste

250 ml orange juice sweet
3 tbsp tomato sauce
3 cm ginger, crushed
1 tbsp sugar
1 tbsp vinegar
1 tablespoon cornstarch, dissolved in a little water

how to cook:
1. Shrimp chicken balls: Mix chicken and shrimp, stir well. Add to
sago flour, eggs, salt, pepper, and seasoning versatile chicken flavor,
stir well. Add garlic stir, stir.
2. Heat the oil, take a spoonful of batter-spoon, form balls and fry
until golden brown, remove and set aside.
3. Sauce: Mix orange juice with tomato sauce, ginger, sugar, vinegar and cook,
bring to a boil. After boiling, Thicken with cornstarch solution and cook until
thickens, add the pineapple, carrots, and peas, cook briefly,
4. Prepare the dish, place the chicken shrimp balls, pour the sauce and filling. Serve

For: 6 people

Somay Recipes

ingredients Somay:
300 grams of mackerel fish meat, finely chopped.
1 egg, beaten off.
1 leek.
1 tablespoon sesame oil.
Pepper, salt, sugar, to taste.
50 grams of flour (just enough, until the dough feels've concentrated stick).
100 ml broth (can also use broth from bones mackerel).

Ingredients for peanut sauce:
300 grams of roasted peanuts.
2 tablespoons of salt.
Boiled water to taste.
4 pieces of garlic.
2 tablespoons granulated sugar.
Cayenne pepper to taste (about 5 pieces of red pepper, and remove the seeds. 4 pieces of curly red chili, or to taste spicy you).

Supplementary Ingredients :
Cabbage, discard the bones were thick and hard.
Boiled chicken eggs.
Lime sauce

Chili sauce.
How to make and cook mackerel fish dumplings:
Pare seeded. Cut into pieces the size of 5 cm cylinder with holes on the bottom. Cut potatoes, tofu cut into triangles approximately 6 cm respectively, then scrape one side. dredged know is destroyed, then mix them together with siomai ingredients.
Put the mixture into the dumplings were dredged out, add to the melon, the remainder in the form of round object with a spoon kept boiled in boiling water until cooked. If it is ripe, buletan will float in the water.
Steamed cabbage, potatoes, bitter melon, tofu until cooked. Do not forget the nets covered with heat-resistant plastic dandangnya that are steamed not stuck in the nets cormorant.
How to make peanut sauce:
Pulverized nuts, set aside, fried chili and garlic until tender then puree with sugar and salt. Mix with nuts finely. Add water as needed, until thick or thin, according to your taste.
Last serve dumplings, cabbage, tofu, potatoes, bitter melon, and egg. Add soy sauce with lemon juice limua.


spinach mushroom soup

2 bunches (200 g) spinach
150 g mushroom (boiled, then sliced ​​small)
2 tablespoons margarine
1 tbsp plain flour
1 liter of broth
Seasoning to taste.

Salt to taste (crushed)
Pepper to taste (crushed)
Nutmeg to taste (crushed)
Garlic to taste (crushed)

1. Boil spinach until half cooked, remove from heat.
2. Blend spinach with a little broth, then mixed into the rest Kaidu.
3. Melt margarine, put the flour, stir well.
Pour the spinach broth little by little until they run out.
4. Enter a spice that has been mashed and sliced ​​mushrooms that has been boiled.
Enter the seasoning, stir well. Once cooked serve.

The green grilled scallops

20 pieces of great fresh mussels
1/2 tsp salt
1/2 teaspoon pepper
Stir together:
2 pieces of red tomatoes, roughly chopped
2 whole onions Prancis/75 g onions, thinly sliced
3 tablespoons lemon juice
3 tbsp olive oil

How to make:
Brush and wash mussels. Open a shell and set aside one conch shells with meat.
Sprinkle scallops with salt and pepper until blended.
Tarughcampuran tomato on top of each scallop.
Bake in a hot oven for 30 minutes.
Remove and serve hot.
Fatherly 20 pcs / 5 people

Chicken green chilie ( Ayam Cabai Hijau )

1 chicken, cut into 12 parts
1 teaspoon tamarind water
2 tsp salt
1 tbsp tamarind water, extra
20 pieces of red chili
3 tablespoons cooking oil
1000ml coconut milk from ½ coconut
2 pieces of orange leaves
1 bay leaf
1 sheet turmeric leaf

Subtle Seasonings:
100 gr green chili
10 grains of red onion
6 cloves garlic
4 items hazelnut roaster
1 tablespoon toasted coriander
1 vertebra ginger
2 segment grilled turmeric
3 stalks lemongrass, take the whiteness
1 vertebra galangal
2 tsp salt

How to make:
1. Prepare 1 whole chicken, cut into 12 parts, wash and then coat with tamarind water and salt. Let stand for 30 minutes.
2. Heat oil, saute ground spices until fragrant. Enter lime leaves, bay leaves and turmeric leaves. Stir until wilted. Enter the chicken pieces along perendamnya. Stir, and cook until chicken changes color.
3. Pour coconut milk and cayenne pepper, reduce the heat and cook until the chicken is cooked and the coconut meat a little dry. Add 1 tablespoon extra tamarind water and cook about 15 minutes longer. Stir quickly and remove from heat.


kung pao chicken

Kung pao chicken is a traditional dish of the Chinese ethnic community, which has become a national meal, which merges the tongue of the people of Indonesia. here's how to make chicken kungpao.

250 grams of chicken meat, cut lengthwise
20 grams (g) onion, sliced
50 g red pepper, yellow, and green, cut lengthwise
20 g bamboo shoots, cut into pieces
5 grams dried chili, cut into pieces
2 tablespoons (tbsp) vegetable oil
2 cloves garlic, roughly chopped
2 tbsp oyster sauce
1 teaspoon (tsp) angciu
1 teaspoon fish sauce
¼ tsp ground pepper
½ tsp salt
50 ml chicken stock
20 g corn starch, dissolved in 2 tablespoons water
30 g fried cashews


Balap Rice Cake from surabaya ( Lontong balap Surabaya )

Surabaya is a typical rice cake. If you traveled to the city of Surabaya cuisine is not to be missed. The most delicious you can find on the market Wonokromo. It is said that this dish has been known since President Sukarno (1953) inaugurated Wonokromo market. Although it makes it quite a long time and the process is a bit much, but well worth the results obtained. Her tasty nampol really.

Main Ingredient:
1. Cut the rice cake to taste. Rice cake made of 500 grams of rice.
2. 500 grams of fried tofu slices to taste
3. Crackers
4. 150 grams of bean sprouts

Ingredients for the sauce:

1. 150 grams of mashed shrimp
2. Enough water to boil shrimp Arriving into stock
3. Cooking oil for sauteing seasoning to taste.
4. 6 cloves garlic
5. 10 spring onions
6. 1 teaspoon of pepper
7. sugar, salt and flavorings
8. Weeks to make 250 grams of shrimp topping
9. 50 grams of leek and celery
Material for lento:

1. Nuts tolo: 50 gr.
2. Grated Cassava: 250 gr.
3. Garlic: 2 cloves.
4. Cayenne: 5 pieces.
5. Shallots: 2 cloves.
6. Coriander powder: 2 tablespoons.
7. Egg whites.
8. Salt to taste.
9. Enough cooking oil for frying.

Ingredients for chili pastes:

1. Chili stew: 10 pieces.
2. Petis quality shrimp: 4 tbsp.
3. Sweet soy sauce to taste.
4. Boiled water to taste.
5. Fried onions: 3 tablespoons.
6. Puith fried onions: 1 tablespoon.

To make Lontong Racing does require quite a long time and involves a process that is quite a lot, but basically can be grouped into three stages, making lento, making soup with bean sprouts and sauce-making. Or if you want to shorten the time lentonya can be purchased in the market in general can be found in the rice cake seller / fried.

The process of making peanut lento tolo:

1. Boil beans until tender tolo.
2. Blend seasoning, put salt and sugar to taste.
3. Add into the grated cassava, spices and nuts tolo, then make a dough.
4. Create a circle and dip into the egg whites to be fried.
5. Fried dough dipped spheres eggs until cooked.

The process of making soup:

1. Puree the broth boiled shrimp.
2. Set aside the broth boiled shrimp
3. Saute the spices.
4. Put the shrimp broth and sprinkling weeks to give 250 grams was
5. You can flavor to taste.
6. If it has boiled, add the bean sprouts and a sprinkling of chopped onions give
and celery
7. Remove and set aside.

The process of making sauce:

1. Blend all sauce ingredients.
2. Mix soy sauce after the sauce is smooth and sisikan

If all three phases are completed, the next step is how to serve lontong racing. We usually presents lontong racing this way:

1. Prepare dishes.
2. Put chili pastes are made, taste or to taste.
3. Give a little sauce on while thunderstorm.
4. Put pieces of rice cake.
5. Put slices of fried tofu.
6. Put slices lento.
7. Pour sauce plus shrimp in it.
8. Sprinkle fried onions if necessary.
9. Give crackers as


green chili curry duck ( Itiak Lado Mudo )

this recipe original from sumatra, indonesia
indonesia original recipes


1 whole duck
1 orange juice, take the water


10 grains of red onion
6 cloves garlic
250 grams of green chili
½ tsp pepper
2 cm turmeric
3 cm ginger
3 cm galangal
3 pieces of hazelnut
2 tsp salt
3 tablespoons oil, for sauteing
3 pieces of turmeric leaves
5 kaffir lime leaves
3 pieces kandis acid
2 stalks lemongrass, crushed
1 liter of 2 santa thick coconut
How to make

duck wash thoroughly, then fierce (burnt with a little distance from the fire) while a spin until smooth feathers missing.
duck cut into 8 pieces, then coat with the lemon juice, let stand for 15 minutes.
duck mixed with spices and other seasonings and stir well.
stir-fry until fragrant spiced duck. Enter the coconut milk and cook until sauce thickens. Remove and serve.

For 6-8 people

Pentul Satay ( Sate Pentul )

satay pentul are foods derived from south sumatra, indonesia
indonesia original recipes


500 gr beef
6 grains of red onion
4 cloves garlic
Subtle nutmeg ¼ st
St ¼ coriander. roasted
St ¼ cumin, roasted
salt, pepper
satay puncture
MATERIALS soy sauce:

5 sm sweet soy sauce
3 grains of red onion
6 grains of red chili
2 pieces of lime


Minced beef until smooth.
Puree onion, garlic, coriander, and cumin and mix with subtle nutmeg.
Stir in the minced meat with spices that are mashed berries salt and pepper to taste. Then make a round shape of a marble-2, then prick with satay skewers and make some fruit skewers.
Grilled skewers over charcoal blotter / flame broil until cooked. Serve with soy sauce.
Soy sauce: Combine sliced ​​onion, chili sauce, soy sauce and lemon juice.

curry chicken ( ayam kari )

- 1 chicken, cut into pieces -
- 1200 cc coconut milk from half coconut -
- 50 grams small potatoes -
- 2 stalks lemongrass, crushed -
- 1 vertebra galangal -
- 5 bay leaves -
- 1 tsp coriander cumin powder -
- 1 teaspoon salt -
- 1 teaspoon of flavor, if you like -
- 1/2 tsp pepper powder -
- Cooking oil to taste -

- 10 grains of red onion -
- 8 grains hazelnut -
- 1 finger turmeric -

How to make:
1. Sauté the crushed spices until fragrant.
2. Add chicken, lemongrass, salam, galangal, coriander, cumin, flavorings, potato, pepper, coconut milk, salt. Cook until tender, remove from heat. Serve.

Serves 8

grilled chicken soy sauce ( Ayam Bakar kecap )

from java indonesia original taste

- 1 whole chicken, cleaned, split the chest (not to drop out) and then flatten -
- To taste Oil for frying -

- 5 cloves garlic -
- Shallots 8 points -
- Red Chilli 4 pieces -
- Cayenne pepper to taste -
- Pepper powder 1 tsp -
- 5 tablespoons sweet soy sauce -
- Red sugar 1 tbsp -
- Sugar to taste -
- Salt to taste -

How to make:
1. Stir-fry all the spices until fragrant.
2. Add chicken, give water to the chicken submerged, and cook until the chicken is cooked. Remove and set aside.
3. Cook until sauce thickens chicken seasoning. Remove and set aside.
4. Bake chicken until cooked while covered with spices. Lift.
5. Serve with salad vegetables and garlic sauce ready-made.

Serves 3

satay sumatra ( Sate - Sumatra )

this recipe from sumatra, indonesia original recipes

ingredient satay sumatra ( Sate - Sumatra )

1 kg of chicken meat
1 coconut, coconut milk is made
Seasonings - Condiments:

15 seeds red chillies
6 seed onion
1 teaspoon of cumin
Sweet cumin 3 eggs
1 piece of galangal
4 cloves garlic
6 items hazelnut
2 kaffir lime leaves
1 tablespoon ketumbargaram, ginger and turmeric leaves
How to cook:

Cut meat - great
All the finely ground spices, except lime leaves and turmeric leaves
Put it in a pan of milk, as well as meat and cooked until dry salt water kept da software.
Then tusuklah with a skewer and bake at medium heat


shrimp spicy oyster sauce ( udang pedas saus tiram )

shrimp spicy oyster sauce


200 g Shrimps Size Medium (clean, leaving tail)
1/4 cloves Onion (sliced ​​lengthwise)
1 handful of nuts Kapri (cut - cut)
80 ml water
Oil for sauteing

1 tbsp Tomato Sauce
2 tbsp Sambal Sauce
1 vertebra ginger (sliced ​​thinly)
3 tbsp Oyster Sauce
Pepper and Salt to taste
How to cook:
- Onions sauteed until wilted.
- Add the ginger, then stir-fry until fragrant.
- Add snow peas and 2 tablespoons of water and cook until done.
- Add shrimp, cook until it changes color.
- Add tomato sauce, chili sauce, oyster sauce, pepper, salt and remaining water.
- Cook until slightly thickened.
- Remove and serve warm.

from indonesia in indonesia original recipes
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